Lemon Poppyseed Sweet Rolls

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Soft, melt-in-your-mouth lemon poppyseed sweet rolls are speckled with pretty poppyseeds in every bite and glazed with a sweet and tangy fresh lemon icing.

Prep Time 30

Cook Time 25

Rise Time 2 30

Total Time 3 25

Servings rolls

Calories 330kcal

Ingredients

Sweet Roll Dough

3/4 cup 2% or skim milk, warmed to 110F
2-1/4 teaspoons active dry yeast
1/4 cup honey
3 large eggs, lightly beaten
1-1/2 teaspoons kosher salt
1 tablespoon poppyseeds
3-1/2 to 4 cups all-purpose flour (spooned and leveled)
3 tablespoons unsalted butter

Lemon Sugar Filling

2/3 cup granulated sugar
2 tablespoons grated lemon zest
6 tablespoons unsalted butter, softened

Lemon Icing

1 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon poppyseeds
1-2 tablespoons 2% or skim milk

Instructions

Sweet Roll Dough

Place warm milk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in milk and let stand 5 minutes until foamy.
Mix honey, eggs, salt, and poppyseeds into yeast mixture until smooth. Add 3-1/2 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
Add softened butter by the tablespoon while mixer is running or fold in by hand with a wooden spoon until butter is combined in the dough.
If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.

Lemon Sugar Filling

Lightly grease a 9x13 baking dish and set aside for a moment. In a small bowl, combine sugar and lemon zest until combined.
Punch risen dough down and turn onto a floured surface. Roll dough out into a 12×16 inch rectangle and spread softened butter and lemon sugar to within 1/2-inch of edges.
Tightly roll dough up and pinch at ends to seal. Cut into 12 even pieces and place rolls in prepared baking dish. Cover pan with plastic wrap and allow to rise in a warm place 30-45 minutes until rolls are puffy and nearly doubled in size.
Preheat oven to 350F. Bake rolls at 350F 20-25 minutes until rolls are a light golden brown (you want to underbake them just a bit so they stay soft) Allow rolls to cool on a wire cooling rack 20 minutes before icing.

Lemon Icing

In a medium bowl, whisk powdered sugar, lemon juice, zest, poppyseeds, and just enough milk to achieve drizzling consistency.
Spread icing over slightly cooled rolls and allow to set 10 minutes before serving. Enjoy!

Notes

Storing Instructions

Store rolls in an airtight container at room temperature up to 2 days.

Nutrition